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  • 45ml Roe & Co 106
  • 20ml Belsazar Dry
  • 25ml Pineapple Juice
  • 1 Dash Creole Bitters
  • No ice Maraschino Cherries


  • Shaker
  • Jigger
  • Coupe Glass
  • Fine Strainer
  • Strainer


Add all ingredients to a shaker

Add Ice

Shake and fine strain into coupe glass

Feeling Fancy?

Switch your Creole Bitters for Peychaud’s Bitters and split your vermouth between 10ml Belsazar Dry & 10ml Belsazar White. Replace the pineapple juice with 15ml homemade Pineapple Syrup*.

*Combine 1 cored pineapple, 3 ½ cups of sugar and 2 cups of hot water in a blender. Blitz, allow to cool and strain.

Isadora Petinari, Brand Ambassador
Algonquin Cocktail

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